Strawberry Rhubarb Crisp

I make this every year when fresh rhubarb is in season!  An Ina Garten recipe from Food Network Magazine.

4 cups fresh rhubarb, 1 inch diced (4-5 stalks)

4 cups fresh strawberries, hulled and halved

1 1/4 cups sugar

1 1/2 teaspoons grated orange zest

1 tablespoons cornstarch

1/2 cup freshly squeezed orange juice

1 cup flour

1/2 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup Quick oats

12 tablespoons (1 1/2 stick) cold unsalted butter, diced.

Vanilla ice cream, for serving

Directions:

Preheat oven to 350.

For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl.  In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit.  Pour the mixture into an 8 x 11 baking dish and place it on a sheet lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal.  With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles.  Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown.

Serve warm with ice cream.